Cherry Chip And Coconut Tartlets Food

CHERRY COCONUT TREATS

Steps:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.

CHERRY CHIP AND COCONUT TARTLETS

Steps:

• In a large mixing bowl, beat butter and half of cream cheese with an electric mixer on medium to high speed for 30 seconds.
• Add sugar, lemon peel, and salt.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in as much of the flour as you can with the mixer.
• Stir in any remaining flour.
• Shape dough into a ball.
• If necessary, cover and chill dough 30 minutes or until easy to handle.
• Preheat oven to 325°F Divide dough into 36 equal pieces.
• Press pieces evenly into bottoms and up sides of 36 ungreased 1 ¾ inch muffin cups.
• Bake in preheated oven for 18 – 20 minutes or until lightly golden browned.
• Transfer pastry cups to a wire rack and let cool.
• Meanwhile, preheat oven to 350°F Spread coconut in a single layer in a shallow baking pan.
• Toast in preheated oven for 5 – 10 minutes or until light golden brown, stirring occasionally.
• Remove from oven and cool.
• For filling: in a medium mixing bowl, beat remaining cream cheese at medium to high speed for 30 seconds or until creamy.
• Beat in melted white baking pieces until smooth.
• Spoon about ½ teaspoon of lemon curd into each pastry cup.
• Spoon cream cheese mixture atop lemon curd; or transfer cream cheese mixture to a decorating bag fitted with a large star tip, and pipe it atop lemon curd.
• Sprinkle with toasted coconut and cherry baking pieces.
• To store: Place tartlets in a single layer in an airtight container and store for up to 3 days.
• Do not freeze.

COCONUT TARTLETS

Steps:

• Heat oven to gas mark 4 (350F, 180C) Roll out pastry thinly and cut into rounds using a 3 inch cutter.
• Place half a teaspoon of jam in the bottom of each tartlet.
• Cream butter and sugar until light and fluffy.
• Add the egg and coconut.
• Place 1tsp of the sponge mixture on top of the jam.
• Bake for about 20 minutes until the sponge is golden brown and risen.

CHOCOLATE-CHERRY-COCONUT MACAROONS

Steps:

• Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste). Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use.
• Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly.
• Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.